We’ve been a bit lazy about adding new posts these days; I’m not quite sure why. There are some fun posts in the works, including a description of our decadent meal at the Au Pied de Cochon sugarshack, as well as one all about bananas, chocolate, pecans and cinnamon. But until we can get those ones out, here’s a quick post about some easy, easy chocolate truffles with a hint of Grand Marnier.

Not so long ago, I wrote about my “cheat” fudge – a really simple, foolproof way to get yourself that quick chocolate fix. These truffles aren’t much different. I tend to get dismayed by all those truffle recipes out there that call for tempering and a truckload of chocolate that I can’t afford, so when I found this recipe for easy chocolate truffles, I was thrilled. I did feel like I was cheating a little, but that’s okay, because the end result doesn’t taste like cheating!

You can basically flavour this base recipe with any alcohol you like. I opted for Grand Marnier, and it was a fine choice. Two tablespoons didn’t overpower the truffle, but just added a light, orange tinge, slightly tasting of alcohol. The truffle was creamy and smooth – my only caution is to really make sure that the chocolate is completely melted. I was a bit impatient, and a few of the truffles had the occasional chunk of hard chocolate. That’s easily fixed though.

I rolled the chocolates in cocoa powder, and enjoyed its slight bitterness. Next time, I would add some grated orange peel to the chocolate though, I think.

Dark Chocolate Grand Marnier Truffles
adapted from Joy of Baking

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Different Coatings for Truffles:
Dutch-Processed Cocoa Powder
Confectioners Sugar (Icing or Powdered)
Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
Toasted Coconut
Shaved Chocolate

1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.

2. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

3. Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.

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